These mini lemon meringue tarts are as delightful to eat as they are to look at—each one a crisp, buttery shell filled with smooth homemade lemon curd and topped with a swirl of toasted meringue!
Made with my pâte sucrée recipe, lemon curd, and a luscious meringue topping, these tiny tartlets are the perfect dessert for spring celebrations, afternoon tea, or anytime you want to impress. As a pastry chef, I’ve made my fair share of tartlets, and this version is a timeless favorite—equal parts tart, sweet, and sophisticated.
Mini tarts always feel like something special. I’ve made hundreds of full-size lemon meringue pies in my pastry days, but there’s something extra charming about mini lemon meringue tartlets. They’re elegant, easy to serve at gatherings, and just the right size for a bright, citrusy bite!
I love the contrast in textures: the crisp bite of the pâte sucrée shell, the silky curd that melts in your mouth, and the light, fluffy meringue that’s kissed with golden edges from a quick torch. These are mini lemon meringue pie tarts you’ll come back to again and again.
The best part? Once you’ve prepped the three main components, assembly is surprisingly simple. It’s a recipe that’s fun to make, beautiful to present, and even better to share.
Why You’ll Love This Recipe
- Mini but Mighty – These miniature lemon meringue tarts pack a punch of flavor in each bite.
- Elegant Presentation – Perfect for parties, brunch, or tea service.
- Customizable & Make-Ahead Friendly – Bake the tart shells in advance and fill day-of.
- Balanced & Bright – The tartness of the curd and the sweetness of the meringue create a perfect harmony.
Mini Lemon Tarts: Step-by-Step Instructions
Bake the Tart Shells: Using mini tart pans or a muffin tin, blind bake the pâte sucrée until golden and crisp. Let the shells cool slightly before filling.
Fill with Warm Lemon Curd: While the curd is still freshly made and warm, pour or pipe it into the tart shells. This allows the curd to settle smoothly into the crust and set with a clean finish.
Chill to Set: Transfer the filled tarts to the fridge and chill for at least 2–3 hours, or until the lemon curd is fully set.
Top with Meringue: Once chilled, pipe or dollop the meringue topping onto each tart. Add as little or as much flourish as you'd like - I personally added a bit of flowerfetti!
Torch to Finish: Use a kitchen torch to gently toast the meringue until golden brown and beautifully caramelized.
Expert Baking Tips
- Fill with Warm Curd – Adding the curd while it’s still warm helps it settle perfectly into the tart shell and set without air bubbles or unevenness.
- Chill Before Topping – Let the filled tartlets chill for a few hours before adding the meringue to ensure a clean slice and stable base.
- Torch with Confidence – A kitchen torch gives you that signature caramelized meringue without warming or softening the curd underneath!
- Build in Stages – Make the tart shells and curd ahead, then assemble and torch just before serving for best results.
Storing & Serving Details
These mini lemon meringue tarts are best enjoyed the day they’re assembled, but they can be stored loosely covered in the fridge for up to 2 days. The tart shells will stay crisp, and the meringue will hold its shape, though it may lose a little volume over time.
If you want to work ahead, store the tart shells and lemon curd separately, and add the meringue just before serving. Serve chilled or slightly cool for the best texture and flavor.
More Tart Recipes You'll Love
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How to Make Mini Lemon Meringue Tarts with Homemade Lemon Curd
Equipment
- Stand Mixer with Paddle & Whisk Attachment
Ingredients
Mini Tart Shells
- ¾ Cup + 2 Tbsp (170 g) Unsalted Butter
- 1 teaspoon Vanilla Paste, or vanilla extract
- ½ teaspoon Salt
- 1 ¼ Cups (150 g) Powdered Sugar
- ½ Cups (50 g) Almond Flour , blanched or natural
- ¾ Cup (100 g) All-Purpose Flour , first part
- 2 Eggs, room temperature
- 2 ¼ Cups (291 g) All Purpose Flour , second part
Lemon Curd
- ½ Cup & 1 Tablespoon (145 g) Lemon Juice
- 3 (g) Eggs
- 1 (g) Egg Yolk
- ¾ cup (150) Granulated Sugar
- ¼ teaspoon Kosher Salt
- 1 cup (225) Unsalted Butter
Meringue & Garnish
- 2 (50 g) Egg Whites
- ½ cup (100 g) Granulated Sugar
- Flowerfetti or Edible Flowers, for garnish
Instructions
Mini Tart Shells
- In a stand mixer using a paddle attachment, start by mixing sugar, butter, vanilla paste, salt, almond and all-purpose flour, mixing until combined. Take a moment to scrape the mixing bowl¾ Cup + 2 tablespoon Unsalted Butter, 1 teaspoon Vanilla Paste, ½ teaspoon Salt, 1 ¼ Cups Powdered Sugar, ½ Cups Almond Flour, ¾ Cup All-Purpose Flour
- Add room temperature eggs one at a time, mixing between additions2 Eggs
- Add bread flour, making sure to not overmix2 ¼ Cups All Purpose Flour
- Wrap dough tightly in plastic wrap – then place in the fridge to chill before using for at least one hour.
- I tend to make my tart dough ahead of time so I throw it in the fridge until the next day. If using this method, remove your dough from the fridge 30 minutes before you plan to roll it out – you’ll find that it will be MUCH easier to work with!
- Once your dough is rolled to the desired thickness, press gently into the bottom of your mini tart pans or rings, poking the bottom of the tart LIBERALLY with a fork, and place in the freezer to chill for 20-30 minutes. This is essential – your tart shells are less likely to shrink while baking if you take the time to freeze your shells.
- Preheat oven to 350 degrees Fahrenheit
- Line the shell with parchment paper and baking rice/beans/pie weights to further prevent the dough from puffing up and bake for about 15 minutes.
- Bake until edges become ever so slightly browned - this should take another 10 minutes then remove from the oven and allow to cool.
Lemon Curd
- In a saucepan, heat a few inches of water on medium and bring to a simmer. With a non-metal whisk, whisk together all ingredients other than the butter in a non-metal heatproof bowl, and place on top of the saucepan allowing the hot steam of the water to slowly heat the mixture.½ Cup & 1 Tablespoon Lemon Juice, 3 Eggs, 1 Egg Yolk, ¾ cup Granulated Sugar, ¼ teaspoon Kosher Salt
- Take care to continuously mix while the temperature raises and the mixture thickens. Remove bowl from heat once a thermometer reads 180 degrees Fahrenheit.
- Continue whisking mixture continuously in order to help it cool down. Once the temperature has lowered to 135 degrees, add ½ inch pieces of butter to the mixture. Using an immersion blender or spatula, continue to blend until butter is fully incorporated. Set aside for assembling!1 cup Unsalted Butter
Meringue & Assembly
- While the curd is still a bit warm, fill the mini tarts with lemon curd on a lined baking tray or plate. Transfer the filled tarts to the fridge and chill for at least 2–3 hours, or until the lemon curd is fully set. Meanwhile you can make the meringue!
- Add your sugar and egg whites to the bowl of a stand mixer and place over a saucepan of boiling water. Make sure that your bowl is not touching the hot water! Your goal is to simply whisk the egg whites and sugar together over a gentle heat until the sugar has completely dissolved, then attach your bowl back to the standing mixer. The temperature of your egg whites and sugar should reach 170°F2 Egg Whites, ½ cup Granulated Sugar
- Whisk mixture starting at a low speed and gradually increase until soft peaks form and the mixture has cooled. Place the meringue into a piping bag if desired in prepration for adding to the top of the mini lemon tarts.
- Once the tarts have chilled, pipe or dollop the meringue topping onto each tart. Use a kitchen torch to gently toast the meringue until golden brown and beautifully caramelized and add a few edible flowers on top if desired for garnish!Flowerfetti or Edible Flowers
Lorelai
These are bright and beautiful!! Perfect for any spring celebration!!